Futomaki is a type of thick sushi roll traditionally filled with a variety of vegetables, eggs and sometimes fish. This sushi is larger than typical sushi rolls, showcasing multiple ingredients for a colourful and flavourful presentation.
Ingredients:
For the Sushi Rice:
- 2 cups Japanese short-grain sushi rice
- 2 1/2 cups water (for cooking rice)
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
For the Fillings:
- Tamagoyaki (Japanese rolled omelette): 2 eggs, 1 tbsp sugar, 1 tsp soy sauce, oil for frying
- 1 cucumber, cut into thin strips
- 1 carrot, julienned and blanched
- 2-3 shiitake mushrooms, rehydrated and sliced (if dried) or fresh, sautéed in soy sauce and mirin
- 1 strip of kanpyo (dried gourd), soaked, cooked in soy sauce and sugar
- Pickled daikon radish (takuan), cut into long strips
- Optional: Crab sticks, cooked shrimp or smoked fish
For the Rolling:
- 4-5 sheets Premium Roasted Nori (Fukui or similar brand)
- Bamboo sushi rolling mat (makisu)
- Soy sauce for serving
Instructions:
1. Prepare the Sushi Rice:
- Wash the sushi rice under cold water until the water runs clear.
- Cook the rice using a rice cooker or hob by adding 2 1/2 cups of water and bringing it to a boil, then lowering the heat and covering until cooked (about 20 minutes).
- In a small bowl, combine the rice vinegar, sugar and salt, stirring until dissolved.
- When the rice is finished cooking, gently transfer it to a large bowl and pour the vinegar mixture over the rice.
- Mix the rice with a spatula using a cutting motion to avoid crushing the grains. Let it cool to room temperature.
2. Make the Tamagoyaki (Japanese Omelette):
- Beat the eggs in a bowl with 1 tbsp sugar and 1 tsp soy sauce.
- Heat a small rectangular or non-stick pan with a bit of oil over medium heat.
- Pour a thin layer of the egg mixture into the pan, allowing it to cook until set. Roll the egg layer to one side of the pan.
- Pour more egg mixture into the empty space and roll it again when set. Repeat until all the egg mixture is used.
- Remove from the pan and slice into long strips for the sushi filling.
3. Prepare the Fillings:
- Slice the cucumber, pickled daikon, tamagoyaki and other vegetables into long, thin strips.
- If using shiitake mushrooms, sauté them in a bit of soy sauce and mirin.
- Blanch the carrot strips in boiling water for 1-2 minutes and then cool.
4. Roll the Futomaki:
- Place a bamboo rolling mat (makisu) on a flat surface and lay a sheet of premium roasted nori (shiny side down) on top.
- Wet your hands with water to prevent the cooked rice from sticking and spread about 1 cup of sushi rice evenly over the nori, leaving about 1 inch (2.5 cm) of nori uncovered at the top edge for sealing.
- Arrange the fillings horizontally across the centre of the rice in a neat line. Be careful not to overfill.
- Starting from the edge closest to you, use the bamboo mat to lift the nori and rice over the fillings, rolling tightly but gently.
- Press the roll as you go, using the mat to shape it into a firm cylinder. Moisten the uncovered edge of the nori with a little water and press it to seal the roll.
- Repeat the process with the remaining ingredients.
5. Slice and Serve:
- Using a very sharp knife, slice the futomaki rolls into 1-inch pieces.
- Wipe the knife with a damp cloth between cuts to keep the edges clean.
- Serve with soy sauce and sushi vinegar for dipping and optional pickled ginger and wasabi.